Borsari Panettone al Pistacchio 1 kg

Product Information

EK: “It looks nice, and there’s the classic mix of candied peel and raisins. It’s not the most flavourful dough, but the texture is good. I like the hazelnut crust on top and there isn’t too much of it – but I think it’s not strong enough in flavour to call it hazelnut.” Score 8/10 Maybe, in the faraway 1902, Master Confectioner Tiziano Golfetti was feeling this kind of ancient atmosphere, as he opened his first workshop, naming it after Borsari gate! From his industrious and able hands came out soft pandoro and delightful panettone and vanilla flavored cakes with a delicate creamy filling and covered with fine chocolates. Furthermore, to make them even more attractive, he put is nice products into lovely painted boxes. EK: “It looks like a Ferrero Rocher. The chocolate is quite thin, which I’m happy about; the caramel is so cinnamon-y and there’s so much of it; the bread is bland on its own. It’s crazy how sweet this is, it’s headache-inducing.” Score 3/10 If we let our mind's glance to a typical Medieval Faire day with Marketplace, we can easily imagine vendors, merchants, craft artisans, wandering visitors and peasant's taking their burden of wheat, fruits and honey, that millers, bakers and confectioners converted into fine breads and sweet pancakes. EK: “I like the mix of sugar and almonds in the crust, but this panettone is bland – there’s no almond flavour in there. If you’re going to sell it as cherry and almond, then people are going to expect that bitter almond taste. Nice texture, though.” Score 6/10

While the first appearance of a panettone is important, it’s inside that makes the real difference,” Parietti explains. “You should look for bubbly dough with an intense yellow colour and a soft, bouncy consistency. This indicates that the rising process was long and slow (up to 72-hours in some cases). The classic Borsari panettone is worked for 72 hours, the most important phase is the refreshment of a yeast that is always kept alive. By working it with flour and water we ensure that it remains reactive and gives softness and flavor to the product. The raisins are of Turkish origin due to their high quality of selection: the grapes are harvested manually, dried naturally in the sun and selected based on color and size. The candied lemons and oranges are always Italian and are selected through a manual process. The scorzone is chosen from the orange because it gives a lot of aroma and flavor to the product through a level of candying that better preserves and preserves the essential oils contained in the fruit. Candied lemon fruits are added to the orange and lemon, which come from South America, and, given their limited availability, give great value to the panettone. Time passed by, but the same care and attention of 100 years ago remain steady at the works of Borsari. The current owners, Family Muzzi, keep on pursuing the same goals, producing thousands of excellent cakes, faithful to the tradition that made Borsari great and successful.

Borsari Panettone Classico

Spread a rich and smooth nut butter over your panettone for a very special afternoon treat. Coffee cream and pistachio cream from Fiasconaro are just the thing. EK: “To me, this is a classic: it looks sophisticated, the texture has a nice lightness to it and there are some good, big chunks of fruit. However, the dough itself is a bit bland and I would like more flavour. Overall, it’s pretty good. Score 7/10 EK: “This is nice and tall, which is what you want, but it looks a bit sad. Do you know what this tastes like? Fruit bread. It’s got the texture of panettone but it’s really missing the classic panettone citrus oil – you can smell it, but you can’t taste it. There are loads of raisins in it, so it’s good for breakfast.” Score 6/10 EK: “This looks like a giant doughnut; I’m worried about the crust and texture of that cream inside, which stinks. Oh, I don’t like the filling, and the bread tastes artificial. If it didn’t have that weird cream and had some peel, it would be miles better.” Score 4/10 It is a disclosure that is also provided pursuant to art. 13 of Legislative Decree no. 196/2003 Code regarding the protection of personal data to those who interact with the web services of Borsarigioielli.com.

wheat, water), rehydrated whole milk powder, fresh egg yolk*, emulsifiers: mono- and diglycerides of acids Try layering up your panettone in a tiramisu or trifle. The bread is particularly tasty soaked in brandy, masala or other sweet wines. Toast a slice of panettone and serve it with cheese at the end of a meal. The buttery sweetness is fantastic with tangy, crumbly cheese like a premium mature Cheddar. BE: “This isn’t panettone; we’ve gone too far over the line. There’s none of that classic panettone flavour (apart from the peel) to redeem it, and it’s all sugar. It does look playful and fun, though, so it could be good for kids.” Score 3.5/10

Feeding a crowd? Although not included in this round of testing, we have to point out the Selfridges Selection Panettone Hamper — it’s a bumper selection of all things panettone, including a liqueur and chocolates, all inspired by the Italian bake. How do you tell a good panettone?

BE: “This looks better than the picture on the box, which is rare. It feels dense, and the texture of the cream inside is just odd and way too sweet. The bread doesn’t have enough orange in it for a chocolate-orange panettone, either.” Score 4/10Choosing the best panettone boils down to a mix of personal preference, brand reputation, and a keen eye for quality. Whether you're enjoying a slice from Italy's finest bakeries or experimenting with supermarket brands, the journey to find your perfect panettone is bound to be delicious. Fruit should be evenly distributed throughout the bake, and the aromas of butter, vanilla, raisins and orange should fill the air with its festive scent. The subjects to whom the personal data refer have the right at any time to obtain confirmation of the existence or otherwise of the same data and to know its content and origin, verify its accuracy or request its integration or updating, or rectification (Article 7 of Legislative Decree No. 196/2003). We take panettone very seriously at Sous Chef and we believe we hold the best selection of brands in the UK, and perhaps even in Europe.